Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Journal of Food Composition and Analysis

Volumn 22, Issue 3, 2009, Pages 242-249

  Liming, Wu ^a   Jinhui, Zhou ^a   Xiaofeng, Xue ^a   Yi, Li ^a   Jing, Zhao ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Food composition; Free amino acid; Royal jelly; Storage condition; Total amino acid; UPLC

Indexed keywords

EID: 67349129681     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.10.022     Document Type: Article

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